Friday, January 21, 2011

Waffling on Breakfast, Lunch & Dinner



The Waffle. Texture alone raises it to satisfaction levels that surpass the pancake. Sure, French toast is yummy, but hey, it’s just a stack of bread on a plate. The waffle may indeed lie alone atop the tasty breakfast hierarchy.


The waffle first burst onto the scene in 14th century England as thin, crisp wafers. Waffles eventually became so popular that King Charles IX of France had to impose regulation in order to keep vendors from clashing on the street. North America saw its first waffle in 1620, introduced by pilgrims. Thomas Jefferson actually brought a waffle iron from France which gave way to waffle parties, a popular event in the 18th century.

With so much culture, texture and taste, why only enjoy them for breakfast? Hoorray for Waffles - All Day Long



Breakfast


As Easy As It Gets: Kinnikinnick Cinnamon and Brown Sugar Homestyle Waffles toasted & topped with apples, bananas or strawberries, yogurt or syrup.

Original Waffle Egg in the Hole
Defrost a Kinnikinnick Original Homestyle Waffle for 10 seconds in the microwave. Use a small juice glass or a knife to cut a hole in the centre of the waffle. Melt 2 tblsp butter or margarine in a skillet. Add waffle to pan and crack an egg into the hole. Fry until egg begins to set. Flip and continue frying until egg is desired doneness. Tip: fry the circle you cut out at the same time and use it to dip into the egg yolk.

To Go:
Original Waffle Fried Egg Sandwich – Toast and add egg & cheese. Tip: For a to-go sandwich, cook the yolk hard.

Cinnamon and Brown Sugar Waffle Nutella Sandwich - Toast and spread with Nutella. Substitute peanut butter and other nut butters. For nut free folks, try Sunbutter or NoNuts peabutter.

Lunch


Waffle BLT Sandwich (waffles and smoky bacon? Mmmm)
2 toasted Kinnikinnick Original Homestyle Waffles, 2 slices cooked maple smoked bacon,1 leaf lettuce, 1 tomato slice, mayo salt & pepper to taste. Tip: to quickly cook bacon, place between 2 sheets of paper towel on a plate and microwave for 3 minutes on high.

Waffle Monte Cristo
2 Kinnikinnick Original Homestyle Waffles
1 egg beaten with 2 tblsp milk & dash of salt & pepper
1 slice chicken or turkey
1 slice Swiss or Gruyere cheese
Mayo & Mustard

Assemble Waffles, meat, cheese and mayo/mustard into a sandwich. Secure with toothpicks. Dip in beaten egg mixture. Fry on medium high in butter or margarine until cheese is melted. Don't forget to remove the toothpicks :)


Dinner

Breakfast for Dinner
Original Homestyle Waffles toasted, gluten free sausage and eggs


Chicken and Waffles.
(Never heard of Chicken and Waffles? Most sources point to the Wells Supper Club in Harlem as the first restaurant to serve them. They started selling the chicken and waffles dish to late-night patrons of their club in 1938 "as it was too late for dinner and too early for breakfast" *)

Buttermilk Waffles:
2 cups Kinnikinnick Pancake & Waffle Mix
1 egg
1 cup buttermilk
3 tblsp vegetable oil
Water

Combine all ingredients and mix well. You may need to add a bit of water to thin batter. Use your waffle iron directions for bake cycle.


Chicken*:
1 broiler/fryer chicken, cut into 8 pieces
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
2 cups low fat buttermilk
2 teaspoons cayenne pepper
Kinnikinnick All Purpose Celiac Flour (for dredging)


According to Mike you must use “Crisco!!!!  (NO substitutions!  Crisco makes or breaks this recipe!)”

Place 8 chicken pieces into a covered container and cover chicken with buttermilk. Lid and refrigerate for 12 to 24 hours.

Slowly melt enough Crisco (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or HEAVY fry pan. Once the shortening liquefies, begin to raise the heat up to 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Generously season chicken with this mixture. Dredge chicken in GF flour mixture - be sure to shake off excess.

For Extra Crispy
Kinnikinnick Panko Style Bread Crumbs
2 eggs beaten
Dip floured chicken in egg and dredge in Panko

Place chicken SKIN SIDE DOWN into the pan. Put thighs in the middle, and breast and legs around the edge of the pan. The oil should come about half way up the pan. Cook chicken until golden brown on each side, roughly 10 to 12 minutes per side. The internal temperature should be around 180 degrees.

Drain chicken on a rack over a sheet pan. DO NOT drain by setting chicken on newspaper, paper towels or brown paper bags.

If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

Top waffles with chicken. Serve with chicken gravy or maple syrup. The choice is yours :)


Dessert

Waffles & Ice Cream
Toast Cinnamon & Brown Sugar Waffles. Top with vanilla bean ice cream, candied pecans and pure maple syrup (you’ve just -got- to use real maple syrup.)

Baked Brie en Waffle

3 defrosted Original Waffles cut into triangles (corner to corner)
1 small wheel of brie cheese
¼ cup apricot or raspberry Jam
½ cup sliced almonds

Preheat oven to 375F Arrange waffle triangles in a circle (like a pinwheel) on a baking sheet. Brush with melted butter.

Split brie down middle so you have 2 thinner wheels. Place 1 half of brie on the waffles, cut side up. Spread with a thin layer of jam. Top with ½ the almonds. Place the other half of the brie cut side up on top of the almonds, spread the remaining jam on the brie and top with the remaining almonds. Bake 8-10 minutes until brie begins to soften. Remove from oven and let rest for 5 minutes.


Do you have a favourite use for Waffles? Let’s hear about them in the comments.



* Adapted from Macaroni Mike's Fried Chicken and Waffles (republished under Creative Commons Attribution-Share Alike 3.0 License)

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